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Description
Crispy, salty, chewy cubes of sautéed halloumi add great texture and heartiness to this bright pasta salad filled with veggies, herbs and tomatoes. The tomatoes are marinated with red wine vinegar, oil, salt and pepper, which infuses them with flavor and helps them release their juices for the punchy dressing. Crunchy cucumbers, lots of fresh herbs and some optional arugula round out this hearty salad. When seasoning the pasta and vegetables, keep in mind that the halloumi is quite salty. This salad is best enjoyed the day it’s made, while the halloumi cubes are still warm.
Ingredients
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1pint cherry or grape tomatoes, halved 4tablespoons olive oil, plus more as needed 2tablespoons red wine vinegar, plus more as needed Kosher salt and freshly ground pepper 8ounces orecchiette or other small pasta 8ounces halloumi cheese, chopped into 1/2-inch pieces 3Persian cucumbers, chopped into 1/2-inch pieces 2cups baby arugula (optional) 1/2cup chopped fresh cilantro 1/2cup chopped fresh mint 1/4cup finely chopped red onion
Directions
In a large bowl, combine the tomatoes, 2 tablespoons olive oil, the vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring a large pot of salted water to a boil, and cook the pasta to al dente according to package directions. Drain the pasta well and add it to the tomato mixture while still warm. Stir gently to combine, then let the mixture cool slightly. While the mixture cools, in a large nonstick skillet, heat 2 tablespoons olive oil over medium-high. Pat the halloumi dry with paper towels, then cook it until golden-brown, stirring occasionally, 3 to 5 minutes. Add the cucumbers, arugula (if using), cilantro, mint and red onion to the pasta; stir to combine. Top with the halloumi, then add more salt, pepper, olive oil and vinegar to taste. Serve immediately.
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